Soy Lecithin Powder (PCR-Negative)-LeciPOW™97F

Soy Lecithin Powder (PCR-Negative)-LeciPOW™97F

LeciPOW™97F, deoiled soy lecithin fine powder, is calssified as GRAS (Generally Recognized As Safe) by the FDA and EU for food additives. It source from Uncertified or untraceable soy beans, that means the soybeans maybe genetically modified. It is not from Identiy Preserved (IP) Program. LeciPOW™97F is tested through "genetically modified ingredients testing" (the detection value is 0.1%). No genetically modified ingredients detected, or if the genetically modified ingredients are below 0.1%, we will indicate it ingenetic declaration as: "PCR-Negative"

pcr-negative lecithin for baking
soy lecithin powder (PCR-Negative)
soy lecithin powder inner package

Soy Lecithin Powder (PCR-Negative) applications

Emulsifiers
Emulsions are produced by dispersing fatty material into water by mixing. The surface-active characteristic of lecithins make them effective emulsifying that reduce mixing time and maintain the stability of the dispersion.

Wetting and Instantizing Agents
Lecithins offer fast and complete wetting of powders into water systems such as mixing tanks and spray applications.

Separating Agents
Phospholipids help form a stable film on the surface of products and prevent them from sticking together. When applied directly to baked goods such as bread, biscuits, etc., it can greatly reduce the adhesion of the product to the processing container. In addition, it can help shape the product and stabilize the cut shape.

Viscosity Modifiers
Lecithins greatly reduce the surface tension of fats, enabling particles of chocolate, sugar and milk products, for example, to be coated, improving flow and mixability. Typical usage levels are 0.2 – 0.6% of total product weight.

Nutritional Supplements
Soy Lecithin contain phosphatidylcholine (PC), phosphatidylserine (PS) and otherderivatives have been widely prove beneficial to the function of the liver, brain, heart, and other organs.Phospholipids are commonly used to make health care products such as soft capsules and hard capsules.

Extrusion Aids
Extrusion technology uses lecithin as a processing aid to enhance extrusion rates and throughput, resulting in more economical production.Examples of extruded products include fat-free pretzels, reduced fat snacks and pastas.

Typical Specification LeciPOW97F

Appearance: light cream yellow fine powder, freeflowing
Test Items Standards
Acetone insoluble 97% min
Acid Value (mg KOH/g) 35 max
Hexane Insoluble 1% max
Value of Peroxide (meq/kg) 5 max
Heavy metal (ppm) 10 max
As (ppm) 3 max
Moisture 1% max
Total Plate Count/g 1000 max
E.Coli Absent
Yeast & Mold Absent
Salmonellae Negative

Packing

Packed in 25KG/20KG net weight cartons, with pallets;

Storage Conditions

Deoiled soy lecithin powder is easily absorbs moisture from the outside air which will make it clump. Keep the materials in the original package until using it.
Shelf Life: 24 months from the date of manufacturing when stored in proper original packing under 25°C.